Brezplačna dostava za naročila nad 69,99 € na prevzemna mesta DPD in Express One.

Preverjanje stanja naročila

Postanite del skupnosti ljubiteljev knjig z vsega sveta in uživajte v številnih ugodnostih. Ustvarite brezplačen račun

Brezplačna dostava Zásilkovna nad 69.99 €

Zbirna točka GLS 4.49 € Zbirna točka DPD 2.99 € Kurirska služba GLS 5.49 € Kurir DPD 3.49 € Kurirska služba Express One 3.49 € Zbirno mesto Express One 3.49 € Zbirno mesto Pošte Slovenije 3.49 € Dostava preko Pošte Slovenije 3.49 €

Kontakt

Kako nakupovati

Pomoč

Moj račun

▸ Prazna :-(

Brezplačna dostava za naročila nad 69,99 € na prevzemna mesta DPD in Express One.

Reinventing the Wheel

Name: Reinventing the Wheel
Brand: Bloomsbury Sigma
SKU: 40326241
Price: 11.96 EUR
Availability: InStock
Author: Percival Bronwen Percival
ISBN: 9781472955500

Milk, Microbes and the Fight for Real Cheese

Percival Bronwen Percival

Percival Francis Percival

Jezik

Angleščina

E-knjiga Adobe ePub DRM

Koda Libristo: 40326241

Založba Bloomsbury Sigma, november 2017

Wine and Spirits Book of the Year 2017In little more than a century, the drive towards industrial an... Celoten opis

Koda Libristo: 40326241

29 b

11.96 €

Na zalogi Prenesi zdaj

Drugi so kupili tudi

Candide oltaire

Mehka

9.42 €

Los primeros meses de nuestro perro : para un buen inicio de la vida de nuestro cachorro Sabine Middelhaufe

Mehka

11.96 €

La Liberte Individuelle Payaud

Mehka

21.60 €

Cinématique du point matériel Djelti

Mehka

22.82 €

Macht oder Ohnmacht Rainer Weirauch

Mehka

15.21 €

Wine and Spirits Book of the Year 2017In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the science behind the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as expressive, artisanal cheeses that convey a sense of place have given way to the juggernaut of homogeneous factory production.While Bronwen and Francis Percival lament the decline of farmhouse cheese and reject the consequences of industrialisation, this book's message is one of optimism. Scientists have only recently begun to reveal the significance of the healthy microbial communities that contribute to the flavour and safety of cheese, while local producers are returning to the cheese-making methods of their parents and grandparents. This smart, engaging book sheds light on the surprising truths and science behind the dairy industry. Discover how, one experiment at a time, these dynamic communities of researchers and cheesemakers are reinventing the wheel.